Cervecería Cruz Blanca

CERVECERÍA CRUZ BLANCA | 904 WEST RANDOLPH ST | CHICAGO | 312-733-1975

LOCATION AND HOURS

ADDRESS:

904 W. Randolph St.
Chicago, IL 60607-2208

HOURS:

Tuesday-Thursday: 11a.m-11 p.m.
Friday & Saturday: 11 a.m.-midnight*
Sunday: 11 a.m-9 p.m.

Please note: We will be closing at 1pm on Friday, December 2nd because someone’s boss is awesome. We apologize for any inconvenience this may cause.

Cruz Blanca is a brewery with a walk-up taqueria counter. Seating is open and we do not accept reservations.

For large groups or private dining options, please contact Dana Armon at darmon@fronteragrill.net or by calling 312-334-3662. The private dining options at Cruz Blanca include family style table service for up to 80 guests.

BREWERY

New World Craft

Cruz Blanca makes new world interpretations of classic German, Austrian, and French styles of beer, much like the beers that blossomed throughout Mexico City in the 1860s.

Look for German pilsners and Vienna lagers, German Berliner Weisse, wiessbier, lactic acidic beers and French style Bieres de Garde, as well as a few contemporary American styles utilizing traditional Mexican and locally sourced ingredients.

pdf_icon copy Download menus in Acrobat PDF format:

Rick and Deann Bayless, Proprietors
Jacob Sembrano, Brewmaster  |  Lisa and Fred Despres, Chefs

Brewery Tours
Join us for a tour of the Cruz Blanca Brewery. Great for small groups.

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TAQUERÍA

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Cruz Blanca’s taquería takes its inspiration from the “smoke alley” at Oaxaca’s Mercado 20 de Noviembre, where thick plumes of smoke foretell the primal pleasures of wood-grilled meats.

Here, you’ll walk up and choose your main attraction —half-cured flank tasajo, red chile pork cecina, chorizo, chicken or portobello— and our taqueros will pile it all on a big beer tray with accompaniments of wood-grilled knob onions and peppers, smoky Oaxacan pasilla salsa, avocado salsa, crunchy pico de gallo, grilled nopal cactus and limey cucumbers. And, of course, a stack of fresh-made tortillas.

Not into tacos? We also offer Oaxcan-style tlayudas — giant, shareable tostadas with black bean spread, cheese, grilled knob onions, güero chile, green salsa and your choice of wood-grilled protein — and encamaronadas, a cheesy shrimp quesadilla with pico de gallo.

pdf_icon copy Download menus in Acrobat PDF format:

CATERING & EVENTS

FIESTA FRIENDLY FARE FOR YOUR NEXT EVENT
Plan the perfect fiesta with crowd-pleasing fare from award-winning chef Rick Bayless. Our catering and private events menus are filled with soul satisfying flavors from Mexico’s Smoke Alley.

Your guests can make their own tacos with our house-made corn tortillas and choose from an array of toppings. Include our freshly–made guacamole, amazing sides, and stellar house-beers for a fun fiesta spread at Cruz Blanca or packaged to go for your catered event.

Event Room

Cruz Blanca Upstairs Taproom

Cruz Blanca Catering Request Form
Please note this form only serves as a request. We appreciate advanced notice so we can provide what you need, when you need it! Once submitted, a member of our team will contact you for order confirmation. Please feel free to email us at catering@cruzblanca.com, if you don't hear from us within 24 hours. Cruz Blanca is closed Mondays.

Wood-Fired Taco Fillings

Make your own tacos with housemade corn tortillas, grilled knob onions, güero chile and salsa.
 2 Tacos per person (choice of 1-2 fillings)
 3 Tacos per person (choice of 1-3 fillings)
 4 Tacos per person (choice of 1-4 fillings)
 Beef Tasajo / cured flank steak
 Pork Cecina / red chile pork loin
 Oaxacan Chorizo 
 Roasted Garlic Chicken Breast 
 Mushroom / garlic-agave portobello

Sides

Each side serves 10 people. Please select quantity.
Grilled Chips
Red Salsa
Green Salsa
Guacamole
Nopal Salad / grilled cactus, red onion, queso fresco, olive oil, and lime
Cucumber Salad / radish, red onion, cilantro, lime
Extra Tortillas / handmade corn tortillas (20)

Desserts

Each order serves 10 people. Please select quantity.​​
Wood-Oven Mini-Cookies / Assorted chef's choice, baked fresh daily

Drinks

Please select quantity of items. Specific growlers can be requested in our “notes” box (subject to availability). Or our party coordinator can suggest them for you.
Please select quantity of items.
Agua Fresca / Fresh Fruit Cooler 64oz
Cruz Blanca House-Beers / Howlers 32oz
Cruz Blanca House-Beers / Growlers 64oz

Catering Supplies

Check the items you'd like to add. Cruz Blanca will adjust quantity to fit your party size and order.
 Plates and Utensils 
 Tongs, Serving Spoons 

ABOUT CRUZ BLANCA CERVECERÍA

European Tradition. Local Focus. Mexican Style.

Emil Dercher, a brewer working in the great Alstatian technique of bottle-conditioning and using local botanicals, left France and made his way to Mexico City, where he sold beers under the Cruz Blanca label. It’s in that same adventurous spirit that we’ve reestablished Cruz Blanca Cervecería in Chicago.

Cruz Blanca is a place to settle in and sample craft beers made in that European tradition — Bieres de Garde and many more—with a Mexican touch, all expressed with local ingredients. Think malts, honey and botanicals all procured in and around Chicago.

Bienvenidos y Gracias

Passionate exploration of Mexico’s spirited flavors and warm hospitality has led to the culmination of this exciting project: the opening of Cruz Blanca Cervecería & Taquería. As we proudly tap the first of many brews to come, we express our heartfelt gratitude to our industry friends who have offered their counsel, support and enthusiastic collaboration. We raise our glasses high in sincere appreciation of Perennial Artisan Ales, Revolution Brewing, Penrose Brewing Co., Goose Island Beer Co, Half Acre Beer Co., Hopleaf, Moody Tongue, Off Color Brewing, Three Floyds Brewing Company and Virtue Cider.

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OUR TEAM

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JACOB SEMBRANO
HEAD BREWER

Hailing from Austin, Texas, Jacob is a former fast food cook, cheesemonger, line cook and sous chef in various snout-to-tail restaurants. After leaving The Bristol in Chicago, where he worked as a cook, Jacob began brewing beer at Goose Island Clybourn and became the head brewer. At Cruz Blanca, he says his responsibility is creating beer with a meaning and an inspiration behind it.

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SARAH STAFFORD
GENERAL MANAGER

The diversity of Mexican cuisine and richness of the culture drew Sarah to Chicago from the east coast, where she worked at Oyamel and Cosme, two of the country’s best Mexican restaurants. Here at Leña and Cruz Blanca, she says, guests will be surprised and delighted by the cuisine of Baja, the smoke-tinged tacos, inventive craft beer and the abundance of mezcal. 

GLENN WANG
CHEF

Glenn worked at his family’s restaurant for 10 years – the Moon Palace, home of Chicago’s most delicious soup dumplings. After culinary school at Le Cordon Bleu and an apprenticeship for Giuseppe Tentori, Glenn started working for Rick Bayless at Xoco. Now Glenn brings his passion for fire and ice to Leña Brava and Cruz Blanca.

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FRED and LISA DESPRES
CHEFS

A scholastic athlete and classically trained violinist, Fred found his true calling after enrolling at the prestigious Le Cordon Bleu Paris, then began working in renowned seafood restaurants. After helping to run the kitchen at Chicago’s Takashi, he became the chef at Arami, where he met Lisa.

A leading presence in the kitchens at Frontera Grill and Topolobampo for years, Lisa is well-versed in the art of Mexican cuisine, both rustic and refined.

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LISA CARLSON
MANAGER

Lisa literally grew up in a bed & breakfast, so hospitality has always been part of her life. She’s a huge supporter of Chicago’s craft beer community — she spent years managing Goose Island’s Clybourn Brewpub — and it’s her mission to introduce the city to the magical pairing of Bieres de Garde and Oaxacan tacos.

MATT MORIN
BEER DIRECTOR

Pairing beer with food is literally Matt Morin’s favorite thing in the world. Nearing his certification as a cicerone, Matt is the mastermind behind Xoco Wicker Park’s craft beer program. Now he’ll help run the suds on Randolph Street, where his favorite beer (so far) is Emil, the special 750ML bottle available at Leña. Instagram: eagleandpheasant

“PEPITAS” VELASQUEZ
LEAD COOK

Pepitas worked his way up at Frontera Grill from dishwasher, to making the salsas, to grilling over live fire…and played soccer every Sunday.  Through his ten years at the company, Pepitas has lead by example with hard work, sense of humor and an infectious smile.  Now he has stepped into a leadership role at Cruz and we are all excited to eat his food!

TODD WHITE
ASSISTANT BREWER & MANAGER

Todd met the love of his life, who currently works for Goose Island, over beers in his native Australia.  After getting married, they both spent time at a West Coast (of the USA) brewery.  Now in Chicago, Todd has become Cruz Blanca’s jack-of-all-trades.  Whether it’s crafting brews with Jacob, managing the floor or manning a bar, there’s guaranteed to be “warm smiles and cold beers.” Instagram: toddwhitecorn

CONTACT US

Cervecería Cruz Blanca
904 West Randolph Street
Chicago, IL 60607
312-733-1975
info@cruzblanca.com